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This is the perfect dessert, or a sweet breakfast to start off your day. The lemon flavor in this pudding is solely from the lemon peel. It dissolves as it cooks and gives the lightest lemon taste and scent to the pudding. Delicious.
Read more about this recipe at VeganYumYum.

The coconut milk base gives this curried fish dish a rich, creamy texture. You could add more curry paste for a little extra spice. Also consider adding any other vegetables you have onhand. Carrots work nicely in this.

Soaking tapioca pearls in water before cooking encourages their natural starches to come out, making the pudding creamier. Be sure to let them sit for the full 30 minutes. If your stove’s lowest setting isn’t really, really low, you should probably be by the stove to mother your pudding as it simmers.
Read more about this recipe at hogwash.

Don’t shake the can of coconut cream -- let it settle for as long as possible, then scoop off the rich cream from the top. Serve these simple fried cakes with rice and a cucumber and mint salad.
Read more about this recipe in Sizzle: Sensational Barbecue Food.

Two of these dense little squares was about all I could handle over the span of a day, so I recommend making up some little packages as gifts for your coconut- and chocolate-loving friends.
Read more about this recipe at Cook & Eat.

Here is a recipe for a spunky, spicy, wondrously comforting shellfish soup. Buy the shellfish listed below, or go crazy by adding squid, a few big spot prawns, or a cubed filet of a lighter white fish -- like bass, cod or tilapia.
Read more about this recipe at hogwash.

This is a variation on the Lee Brothers' recipe for Saigon Hoppin' John featured in the New York Times on New Year's Day 2003. We increased the ratio of black-eyed peas to rice since we like the peas so much. To make our version more Thai than Vietnamese, we added fresh ginger and substituted kaffir lime leaves for lemongrass.

Use fresh, organic blood oranges when they're in season (or substitute regular oranges). For coconut cream, refrigerate a can of coconut milk until the cream floats to the top and solidifies.
Read more about this recipe at VeganYumYum.

This delicious entree soup owes its complex flavor in part to -- of all things -- banana. It breaks down during the cooking, which helps to thicken the broth, but not before bestowing a sweet-sour taste -- and its fragrance.
Read more about Ginger Moreno's recipe in the Washington Post.